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Gluten-Free Crepes or Pancakes |
"These are splendid for crepes. My family loves them with Nutella® and strawberries. These also are exceptional to pour into shapes: shark, undergo, snowman, and many others. I want to double this recipe and use the batter for a pair days."
Ingredients :
- 2 cups almond milk
- 2 tablespoons cider vinegar
- 1/2 lemon, juiced
- three/four cup rice flour
- 1/three cup potato starch
- 1/four cup arrowroot flour
- 3 tablespoons tapioca flour
- 2 tablespoons coconut sugar
- 1 half of teaspoons baking powder
- half of teaspoon baking soda
- half teaspoon xanthan gum
- half teaspoon salt
- 3 tablespoons coconut oil, melted
- 2 eggs
Instructions :
Prep : 15M | Cook : 4M | Ready in : 35M |
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- Whisk almond milk, vinegar, and lemon juice collectively in a bowl; set apart for 10 mins.
- Mix rice flour, potato starch, arrowroot flour, tapioca flour, coconut sugar, baking powder, baking soda, xanthan gum, and salt together in a bowl. Stir coconut oil into flour combination the use of a fork until flippantly combined. Stir eggs into flour combination.
- Whisk milk mixture into flour combination until batter is very well blended.
- Heat a gently oiled skillet or huge pan over medium warmth. Pour 1/four cup batter into the skillet and right away rotate the skillet until the batter calmly coats the lowest in a skinny layer. Cook till the top of the crepe is not moist and the lowest has turned mild brown, 2 to a few minutes. Run a spatula around the edge of the skillet to loosen; flip crepe and cook till the other aspect has became light brown, 2 to three minutes. Repeat with last batter.
Notes :
- Use some thing kind sugar you pick.
- An electric powered mixer may be used to combine batter if desired.
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